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Manhattan Deli Pasta Salad

Manhattan Deli Pasta Salad is packed with hunks of asiago cheese, salami, pepperoni, and fresh veggies all tossed with a delicious and flavorful dressing.

I found this recipe for pasta salad a few years ago on allrecipes.com and it quickly became my absolute favorite pasta salad ever. I used to call it Antipasto Pasta Salad, but my mom said that when we lived up north a similar salad was known as Manhattan Deli Salad, so that's what I like to call it now.

With hunks of salami, pepperoni and asiago cheese, it's hearty enough to enjoy on it's own, but also makes a great accompaniment to hoagies, burgers and dogs or barbeque ribs.

One important note: the asiago is key! Don't substitute it! You can find it in the fancy cheese case or, usually less expensive, at the deli. I have the deli counter cut me a few slices about a half inch thick (same goes for the salami and pepperoni) which makes it easy to then cut into cubes. Sometimes you end up with a little more or less than called for, but it's okay to be a little off in the measurements.

I've had no problems making this salad ahead of time, but if you do be sure to take it out of the fridge a little while before serving to let the dressing loosen up a bit. This one's a winner and I guarantee you'll love it!

Manhattan Deli Pasta Salad

Ingredients

1 lb of rotini pasta

¼ lb genoa salami, cut into ½ inch cubes

¼ lb pepperoni, cut into ½ inch cubes

¾ lb asiago cheese, cut into ½ inch cubes

1 red bell pepper, diced

1 green bell pepper, diced

3 tomatoes, chopped

1 6 oz can of sliced black olives, drained (optional)

1 .7 oz package of italian salad dressing mix (I use Good Seasons)

¾ cup olive oil

¼ cup balsamic vinegar

2 tbsp dried oregano

1 tbsp dried parsley

1 tbsp grated parmesan cheese

salt and pepper to taste

Instructions

Cook pasta according to directions on package. Drain and cool completely. A good way to cool the pasta quickly is to run it under cold water in a colander.

Pour dressing over pasta mixture and toss well to coat. Refrigerate for at least one hour before serving. If making the day before, be sure to remove it from the fridge about a half hour before serving to let the dressing loosen up a bit.

Just a quick question, does this last well in the fridge? It looks delicious. I like to make salads that sit well for a few days so I can have it with sandwiches and for lunch, and I have never had especially good luck with cheese. Thanks!

Hey there, Maggy! Yes, it does great in the fridge! I totally look forward to the leftovers whenever I make it. As long as you cube the cheese into hunks, it'll do great. It's a hard enough cheese that it holds up well to the moisture of the salad. If you shredded it, it might not do so well. I hope you love it!!